Print

Quick & Creamy Coconut Curry Soup with Chicken

A close-up shot of a steaming bowl of rich, yellow coconut curry soup loaded with shredded chicken, carrots, bok choy, and fresh cilantro.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Treat yourself to this Thai-inspired coconut curry soup. It is rich, flavorful, and comes together fast, making it a perfect weeknight dinner that feels special.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 red Thai chili or 1/2 jalapeño, minced (optional for spice)
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces (or 1 block firm tofu, pressed and cubed for vegetarian option)
  • 2 tablespoons red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 cups chicken broth or vegetable broth
  • 1 tablespoon fish sauce (or soy sauce/tamari)
  • 1 teaspoon brown sugar
  • 1 cup mixed vegetables (like sliced carrots, bell peppers, or mushrooms)
  • 1 cup chopped bok choy or spinach
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked ramen noodles or rice (optional, for serving)

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, grated ginger, and chili (if using). Cook for 1 minute until fragrant.
  3. Add the chicken pieces (or tofu) to the pot. Cook until lightly browned on all sides.
  4. Stir in the red curry paste and cook for 1 minute, coating the chicken well. This step builds flavor.
  5. Pour in the coconut milk and broth. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
  6. Reduce the heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld and the chicken to cook through.
  7. Stir in the mixed vegetables and cook for 3-5 minutes until they are tender-crisp.
  8. Stir in the bok choy or spinach until wilted, about 1 minute.
  9. Remove the pot from the heat. Stir in the fresh lime juice. Taste the broth and adjust seasoning if needed (add more fish sauce for saltiness or sugar for balance).
  10. Serve immediately. Place cooked ramen noodles or rice in bowls first, then ladle the hot coconut curry soup over the top. Garnish generously with fresh cilantro.

Notes

  • For a vegetarian or vegan version, substitute chicken with cubed firm tofu or use vegetable broth.
  • If you want a heartier meal, add cooked wontons or potstickers during the last 5 minutes of simmering.
  • To adjust the creaminess, use only half a can of coconut milk and supplement the rest with more broth.
  • For an anti-inflammatory boost, add 1 teaspoon of ground turmeric when you add the curry paste.

Nutrition

Find it online: https://eatableempress.com/coconut-curry-soup-quick-creamy-thai-dinner/